Layered Mexican Casserole
Adapted from
Wisconsin Milk Marketing Board
8 servings
| 1 lb ground chicken breast skinless | 8 ozs light sour cream | ||
| 12 ozs frozen corn, thawed | 6 ozs low-fat tortilla chips, crushed slightly | ||
| 12 ozs salsa | 6 ozs cheddar cheese, shredded | ||
| 7 ozs fat-free cottage cheese |
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Preheat oven to 350. Prepare a 11"x7" casserole dish with cooking spray; set aside. In a large skillet, cook chicken until no longer pink. Stir in corn and salsa. Cook until heated through. In a small bowl combine cottage cheese and sour cream; set aside. Layer two cups chips, half chicken mixture, 3/4 cup cheese, and half the cottage cheese mixture. Repeat layers once. Sprinkle top evenly with remaining cheese. Bake for 35 minutes, or until edges are browned.
| Calories | 337 | %CFF | 32 % | |
| Total Fat | 12 g | Saturated Fat | 5 mg | |
| Protein | 26 g | Cholesterol | 55 g | |
| Carbohydrates | 33 g | Sodium | 663 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
6.8 WW Points | ||||
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